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Botulism

Botulism is a rare but serious illness caused by
Clostridium botulinum
bacteria. The bacteria may enter the body through wounds, or by eating them from improperly canned or preserved food.

Causes

Clostridium botulinum
is found in soil and untreated water throughout the world. It produces
spores
that survive in improperly preserved or canned food, where they produce a toxin. When eaten, even tiny amounts of this toxin can lead to severe poisoning. Foods that can be contaminated are home-canned vegetables, cured pork and ham, smoked or raw fish, and honey or corn syrup, baked potatoes cooked in foil, carrot juice, and chopped garlic in oil.

Spores

A spore is a cell that certain fungi, plants (moss, ferns), and bacteria produce. Spores are involved in reproduction. Certain bacteria make spores ...

Infant botulism
occurs when a baby eats spores and the bacteria grow in the baby's gastrointestinal tract. The most common cause of infant botulism is eating honey or corn syrup, or using pacifiers that have been coated with contaminated honey.

Infant botulism

Infant botulism is a potentially life-threatening disease caused by a bacteria called Clostridium botulinum. It grows inside a baby's gastrointestin...

Stool culture

Treatment

You will need medicine to fight the toxin produced by the bacteria. The medicine is called botulinus antitoxin.

You will have to stay in the hospital if you have breathing trouble. A tube may be inserted through the nose or mouth into the windpipe to provide an airway for oxygen. You may need a breathing machine.

People who have trouble swallowing may be given fluids through a vein (by IV). A feeding tube may be inserted.

Providers must tell state health authorities or the U.S. Centers for Disease Control and Prevention about people with botulism, so that the contaminated food can be removed from stores.

When to Contact a Medical Professional

Go to the emergency room or call the local emergency number (such as 911) if you suspect botulism.

Prevention

NEVER give honey or corn syrup to infants younger than 1 year old -- not even just a little taste on a pacifier.

Prevent infant botulism by breastfeeding only, if possible.

Always throw away bulging cans or foul-smelling preserved foods. Sterilizing home-canned foods by pressure cooking them at 250°F (121°C) for 30 minutes may reduce the risk for botulism. Visit the Centers for Disease Control and Prevention website for more information on home canning safety (
www.cdc.gov/features/homecanning
).

Keep foil-wrapped baked potatoes hot or in the refrigerator, not at room temperature. Oils with garlic or other herbs should also be refrigerated as should carrot juice. Make sure to set the refrigerator temperature at 50°F (10°C) or lower.